Poke the chicken breast with a fork several times. This is so that the marinade will soak in better. Rub the chicken with all the marinating ingredients and set in a ziploc. Store it in the fridge overnight. Place the chicken into a hot skillet with the grape-seed oil.

Let it cook over medium heat for about 4 minutes on each side until the chicken is browned yet the juices run when it is pressed down. Place it on a cutting board, let it cool and chop it into chunks.

I cooked the red onions and broccoli along with the chicken, as I like them slightly cooked and caramelized. You may add them raw if you prefer.

Add the strawberries, broccoli, lettuce and cheese in a salad bowl. Throw in the chicken and toss it with balsamic vinaigrette. Serve immediately. Enjoy!